Roasted Red Pepper Dip

By cadifi

This is a great alternative to regular chip dip.

serving size: 3/4 cup


amount per serving
calories: 16.4
fat: 0.1 g
carbs: 3.9 g
protein: 0.5 g

Ingredients

• 2 medium red sweet peppers
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1 teaspoon fresh thyme (or 1/4 teaspoon crushed and dried thyme)
• 1/4 teaspoon salt
• dash of red pepper flakes
• 1 clove garlic, chopped

Details

Servings 12
Adapted from sparkrecipes.com

Preparation

Step 1

1. Roast the peppers:

Cut peppers into quarters and remove stem, seeds, and membranes.

Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.

Bake in an oven at 425� F for 20 minutes or until skin is blackened and blistered.

Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes.

Peel and discard skins.

2. Place peppers in a food processor, cover and blend until finely chopped.

3. Add tomato paste, sugar, thyme, salt, red pepper flakes and garlic. Cover and blend until smooth.

Options: For a different colored dip, try orange or yellow sweet peppers.

Makes 3/4 cups and serves 12.